On a recent trip to the West Country, Clare was delighted to visit one of Britain's newest cheese makers, Marcus Fergusson, and learn more about his exciting plans to grow his blooming cheese business.
Renegade Monk is a unique soft washed rind cheese with undertones of blue cultures. Made at Feltham Farm in Somerset, each cheese is hand-washed in local ale and matured for four weeks.
Inspired by the famous Italian cheese, Westcombe Ricotta is made to a unique British recipe at Westcombe Dairy in Somerset using mixed whey from their Westcombe Cheddar and Duckett's Caerphilly. Its full dairy flavour is mild and light, with a hint of both sweetness and salt. It can be eaten fresh or used for cooking sweet and savoury dishes.
A slice of crunchy apple is a classic flavour pairing for cheese so it makes sense that cider should be a go-to drink to accompany a platter of your favourite cheeses. In orchards just outside Debenham, the home of Aspall Cyder, Clare recently chatted with eighth generation cider-maker Henry Chevallier Guild about the wonderful match of cider and cheese.
Mothais-sur-Feuille is an exquisite little goat's cheese made in the Poitou-Charentes region of western France. Bright white in colour, each individual cheese has a delicate wrinkled rind and creamy texture that becomes denser with age as it ripens wrapped in a dried chestnut leaf.
At Slate we are often asked which of our cheeses are suitable for vegetarians according to the rennet used to make them. There are lots of flavourful examples in our wall of cheese from local Suffolk Gold and Binham Blue, to Cornish Yarg and Spenwood. Read on for the low down on rennet and keeping it veggie.
From the Cheviot Hills in Northumberland, Doddington is a firm cheddar-style cheese with a slightly dry texture and a distinctive dark natural rind. It takes its name from the family farm where it is handmade from the warm raw milk of the farm's own herd.
Cheddar is Britain's best-loved cheese. From supermarket blocks to farmhouse truckles, 50% of all cheese bought in the UK each year is Cheddar. A key step in making this ubiquitous cheese is "cheddaring". On a recent trip to Somerset, Clare learnt more about this process with a visit to Westcombe Dairy, nestled in the very heart of Cheddar making country.
Is your dad the big cheese? If so, we’ve got the perfect draw prize for Father’s Day! We’ve partnered up with a fellow independent retailer and near neighbour on Aldeburgh High Street, O&C Butcher, to give you the opportunity to win your dad a very special gift.
We are buzzing here at Slate after winning an award at this week's Eat Suffolk Food and Drink Awards. We were thrilled to win the title of "Best Independent Food & Drink Retailer 2019".
Dorset Blue Vinny is a multi-award winning crumbly cheese veined with bluee. Handmade at Woodbridge Farm in north Dorset to a 300-year-old recipe using milk from the farm's own Holstein-Friesian cows, it is creamy in flavour with a mellow blue taste and edible rind.
As Archers fans amongst you will know, Montbéliarde cows are bovine royalty when it comes to cheese making. On a recent visit to Fen Farm, Team Slate took a walk through Jonny Crickmore's herd of Montys before a hands-on cheese-making experience.
